Sweet Chili Chicken Wings
These Sweet Chili Chicken Wings are made with a Thai red sauce that is sweet, sour, and has a small spicy kick. You can bake or air fry these crispy wings and then drizzle them in a gooey, homemade sauce.
Servings 4 servings
Calories 558kcal
Ingredients
- 2 pounds chicken wings I use drummettes/split wings.
- salt and pepper to taste
- 1/3 - 1/2 cup all-purpose flour Use enough to fully coat the chicken.
- cooking oil spray I use olive oil.
Sweet Chili Sauce
- 1/2 cup sweet chili sauce
- 2 teaspoons brown sugar or sweetener
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 3 garlic cloves Minced.
Instructions
Oven and Baking Instructions
- Preheat the oven to 375 degrees.
- Pat the chicken dry and place it on a large bowl or plastic bag.
- Add the flour, salt, and pepper to taste to the chicken. Ensure the chicken is fully coated.
- Line a sheet pan with parchment paper and add the wings. Spritz the chicken wings with cooking oil.
- Bake the wings for 20 minutes and then open and flip the wings. Spritz with cooking oil. Bake for an additional 10 minutes or until the chicken is crisp and cooked through.
- Heat a saucepan on medium-high heat. Add the sweet chili sauce, brown sugar or sweetener, soy sauce, sesame oil, rice wine vinegar, and garlic.
- Cook for 3-5 minutes until the mixture is incorporated. Taste the sauce repeatedly to ensure the taste suits your needs. Adjust the ingredients if necessary.
- Remove the chicken from the oven and drizzle the wings in the sweet chili sauce.
Air Fryer Instructions
- Pat the chicken dry and place it on a large bowl or plastic bag.
- Add the flour, salt, and pepper to taste to the chicken. Ensure the chicken is fully coated.
- Place the chicken in the air fryer basket. Spritz the chicken with cooking oil.
- Air fry for 15 minutes on 400 degrees.
- Open the air fryer and flip the chicken. Spritz the chicken with cooking oil. Cook for an additional 5 minutes or until the chicken is crispy and cooked through.
- Heat a saucepan on medium-high heat. Add the sweet chili sauce, brown sugar or sweetener, soy sauce, sesame oil, rice wine vinegar, and garlic.
- Cook for 3-5 minutes until the mixture is incorporated. Taste the sauce repeatedly to ensure the taste suits your needs. Adjust the ingredients if necessary.
- Remove the chicken from the air fryer and drizzle the wings in the sweet chili sauce.
Video
Notes
- As written, the recipe results in sticky wings. You can bake the flavor of the sauce into the wings by removing the wings from the oven 5 minutes before they have finished baking or air frying. Coat the wings in the sauce and return them to the oven or air fryer for 5 minutes.
- Macros assume monkfruit sweetener is used. Feel free to use the macros calculator of your choice and the branded ingredients you use in the recipe to calculate your macros.
- You can swap the all-purpose flour for baking powder. You can use 1-2 tablespoons of baking powder (enough to fully coat the chicken). You can also omit flour completely and make naked chicken wings.
- You can use actual wings (instead of drums and flats) if you wish, you may need to adjust the number of ingredients needed to fully coat your wings.
- Salt is key for adding additional flavor to the wings. I typically use 1/4 – 1/2 teaspoon for this recipe. I generally allow readers to salt to taste and their preference, considering what their diet allows. Keep in mind, the spices alone will provide flavor, but it needs to be amplified with salt.
- Start with 1/4 cup of flour and add additional flour if necessary. The chicken should be fully coated.
- If you see white areas of flour on the wings, spritz the areas with oil.
- Foil can be substituted for parchment paper while baking. Your cook time may change, so keep an eye out on the wings while they bake. They will need to reach a minimum temperature of 165 degrees.
- Want to make them spicy? Add Srirarcha, cayenne pepper or Cajun Seasoning. So good! I typically add 1 to 1 1/2 teaspoons.
Nutrition
Serving: 8oz | Calories: 558kcal | Carbohydrates: 20g | Protein: 42g | Fat: 30g